When we go to coeliac food fairs, we always take lots of cake to give away as tasters to the visitors. I am often asked if I have anything dairy free, and usually I have to say no as my usual cupcake recipe contains butter. I devised this recipe as a gluten free, dairy free alternative. It contains eggs, but you could use an egg substitute such as Orgran if you are vegan.
The method is really simple – everything goes into the same bowl, but it is really easy if you have a mixer. I am using coconut oil more and more. Although it is a saturated fat, it has many health benefits including improving digestion and nutrient absorption (Fife 2013). It is delicious and you can rub it on your skin as a moisturiser as well.